1. Egg, mushroom and leek soup
Ingredients: 2 eggs, 5 mushrooms, 50g leek, 15g vegetable oil, salt, monosodium glutamate and 500g broth.
Exercise:
1, set the pot on fire, heat it with oil, add the eggs and fry them with slow fire until cooked, and put them into the soup pot.
2. After the mushrooms are soaked in warm water, the stems are removed, washed, cut into filaments, cooked in boiling water and put into a soup bowl; Wash leek, cut into pieces, blanch and put in a big soup bowl.
3. Put the soup pot on the fire and add the broth and salt; After the soup is boiled, season it with monosodium glutamate and pour it into the soup bowl.
2. Bamboo shoots and egg drop soup
Ingredients: egg100g, bamboo shoots 40g, tremella 20g, chicken breast100g, rape heart100g.
Seasoning: salt 6g, cooking wine 6g, pepper 3g.
Exercise:
1. Bamboo shoots and tremella fuciformis (tremella fuciformis) are soaked in clear water;
2. Cut off the head and tail of bamboo shoots;
3. Cut the stems of the tremella, shred, blanch and drain;
4. Wash and dry the chicken breast, slice it and marinate it for a while;
5. Wash the cabbage and cut it into 2 inches long;
6. Boil100g soup, add all the ingredients and cook until cooked, pick it up, put it in a soup basin, thicken the fresh soup in the pot with wet starch and pour it on the materials.
3. Tomato and egg drop soup
Ingredients: 1 ~ 2 red tomatoes, 1 egg, 1 tablespoon chopped green onion.
Seasoning: stock, a little salt, a few drops of sesame oil.
Method:
1. Wash tomatoes, peel them, cut them into thin slices, put them in broth with twice the water, and cook for 10 minute.
2. When the soup is boiling, mix in the beaten egg liquid, sprinkle with chopped green onion, add salt to taste, and drop a few drops of sesame oil before cooking.
4. Porphyra and egg drop soup
Ingredients: 30g laver, 4 eggs, 50g shrimp skin, a little water and monosodium glutamate, 5g chopped green onion, 30g rice wine, 50g oil, broth 1 bowl.
Method:
1. Wash laver, soak until soft, blanch with boiling water, and squeeze dry for later use.
2. Beat the eggs into a bowl, add a little salt and mix well. Soak shrimp in wine 10 minute.
3, oil pan, fried shrimp, add soup, seaweed to boil.
4. Season with salt, monosodium glutamate and chopped green onion, and pour in the egg mixture and mix well.
5. Sour and hot egg drop soup
Ingredients: tofu 1, auricularia auricula 5, lean meat 1, mustard tuber 1, onion 1, ginger 1, egg 1, tomato 1, 2 spoons of balsamic vinegar, and salt 650.
Exercise:
1, clean lean meat, shred, add wine and salt, add a little corn flour, and wake for 5 minutes.
2. Wash and shred soaked auricularia auricula, mustard tuber, onion and ginger, blanch tomatoes with hot water 1 min, then peel and remove seeds and shred.
3. Shred the tofu and beat the eggs evenly. Mix balsamic vinegar, sugar, soy sauce and pepper into juice, and mix corn flour into gouache.
4. Heat the pan and add oil to the bean paste. Stir-fry until fragrant red. Add shredded pork and stir-fry until the meat turns white. Add 2 cups of water to the original pot, add shredded ginger and shredded black fungus, add shredded tofu, shredded mustard tuber, soy sauce and shredded pork after the water is boiled, add shredded tomato, add gouache to make a paste, then add shredded onion, slide into the egg liquid and stir gently to make the egg liquid filiform.
6. Corn and egg soup
Ingredients: 1 or 2 eggs, 1 corn, fresh and tender, threshed and cooked in a pot.
Exercise:
1, first put the corn in boiling water, put a little salt, just put a little, otherwise it will dilute the sweetness of the corn.
2. Beat the eggs into a bowl and mix well. Add a little cooking wine to remove the fishy smell of eggs. Stir well.
3. When the corn floats, pour the eggs into the clear water corn, stir a few times, and pour a little oil. Turn off the fire at once, corn and eggs will get old if cooked for a long time. It would be better if there is a little chopped green onion, and it is best to put some coriander to match the color.